These kung pao Brussels sprouts are packed full of flavor with sesame oil, savory soy sauce, sweet honey, garlic chili paste, and more!
Brussels sprouts are one of my favorite vegetables to cook up (especially when they’re on the stalk, like my On the Stalk Roasted Brussels Sprouts).
These Kung Pao Brussels sprouts are bursting with flavor! I’ve used a combination of nutty sesame oil, savory soy sauce, garlic chili paste, sweet honey, tangy rice wine vinegar, and grated ginger to hit the perfect combination of sweet, salty, savory, and sour!
Gone are the days of mushy and bland Brussels sprouts. These kung pao Brussels sprouts will please even the pickiest palates in your family.
Whether you’re looking for a new side dish, or trying to incorporate more veggies into your meals, you’re going to love these kung pao brussels sprouts!
Table of Contents
Ingredients for kung pao brussels sprouts
- Brussels sprouts – These little Brussels sprouts are packed full of vitamins and flavor.
- Olive oil – Olive oil will help cook the sprouts.
- Sesame oil – Sesame oil will give the kung pao brussels sprouts a nutty flavor.
- Soy sauce – Soy sauce will add saltiness and an umami flavor to the sprouts.
- Water – Water will help the sprouts cook to perfection.
- Rice wine vinegar – Rice wine vinegar will add a tart flavor.
- Honey – Honey will add sweetness.
- Cornstarch – Cornstarch will help thicken the sauce to coat the Brussels sprouts.
- Garlic chili paste – Garlic chili paste will add earthiness and spiciness!
- Garlic – Garlic is a classic ingredient that will add earthiness to the sprouts.
- Grated fresh ginger – Ginger will add sweetness and a little spice.
- Chopped peanuts – Chopped peanuts are a great garnish to add a little crunch on top.
What is garlic chili paste?
Garlic chili paste is made with garlic, chili peppers, and rice wine vinegar. It is a perfect combination of salty, sour, and spicy! (The level of spiciness can vary from brand, so be sure to read the label!)
You can find garlic chili paste in the international foods aisle of most major grocery stores, or in Asian markets, or online.
Other toppings
If you’re not a fan of chopped peanuts, no worries! Here are some other great ideas for topping your kung pao Brussels sprouts:
- Toasted sesame seeds
- Green onions
- Chopped cashews
- Lime wedges
- Fried garlic chips
Serving suggestions
Now that you have this delicious side dish, there are tons of ways to serve it up.
Kung Pao brussels sprouts go great with Grilled Teriyaki Chicken, or my Healthier Orange Chicken.
They can also jazz up any main dish like my Air Fryer Pork Tenderloin, or even some Air Fryer Shrimp.
Storage and leftovers
Any leftover kung pao Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe dish, covered loosely with a damp paper towel, and heat for 2 to 3 minutes or until heated thoroughly.
More vegetable sides
- Who doesn’t love potatoes? Try my Air Fryer Roasted Potatoes
- Want to grill? Try my Grilled Zucchini
- Need more Brussels sprouts? Try my Air Fryer Brussels Sprouts
- Love sweet and savory? Try my Honey Roasted Carrots
Kung Pao Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- ½ cup soy sauce
- ¼ cup water
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- ¾ teaspoon chili garlic paste
- 2 cloves garlic grated
- 1 teaspoon grated ginger
- ¼ cup roasted salted peanuts chopped
Instructions
- Bring a large pot of salted water to a boil.
- Add the Brussels sprouts and cook them for 2-3 minutes, or until they are bright green in color.
- Drain the Brussels sprouts and set them aside until cool enough to handle.
- Once the Brussels sprouts have cooled, remove the stem and cut them in half.
- Heat a large cast iron skillet over medium heat.
- Add the olive oil and sesame oil and allow the oils to heat until fragrant.
- Add the Brussels sprouts in a single layer, cut side down.
- Cook for 2-3 minutes, or until a brown crust forms on the bottom of the brussel sprouts. Flip the brussels and cook for an additional 2 minutes, or until they are tender on the inside and crisp on the outside.
- Remove the Brussels sprouts to a plate while you prepare the sauce.
- In a small bowl, whisk together the soy sauce, water, rice wine vinegar, honey, cornstarch, chili garlic paste, garlic, and ginger.
- Add the sauce to the pan and cook over medium heat until the sauce has thickened, about 2 minutes.
- Add the Brussels sprouts back to the pan and toss them with the sauce.
- Garnish with chopped peanuts and enjoy. While not traditionally served at P.F. Chang’s, I like to add sesame seeds and sliced green onion as garnish as well.
- These brussel sprouts are best enjoyed straight from the pan while they’re warm and crisp, but they can be stored in an airtight container in the fridge for up to two days.
Nutrition
